Food Carbohydrates
Chemistry, Physical Properties, and Applications
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126 525 Ft
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Estimated delivery time: In stock at the publisher, but not at Prospero's office. Delivery time approx. 3-5 weeks.
Not in stock at Prospero.
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Delivery time is estimated on our previous experiences. We give estimations only, because we order from outside Hungary, and the delivery time mainly depends on how quickly the publisher supplies the book. Faster or slower deliveries both happen, but we do our best to supply as quickly as possible.
Product details:
- Edition number 1
- Publisher CRC Press
- Date of Publication 23 May 2005
- ISBN 9780849315749
- Binding Hardback
- No. of pages432 pages
- Size 234x156 mm
- Weight 960 g
- Language English
- Illustrations 208 Illustrations, black & white; 45 Tables, black & white 0
Categories
Short description:
Food Carbohydrates: Chemistry, Physical Properties and Applications provides a comprehensive text/reference book in the area of food carbohydrates. Filling the need for a single-source reference for professionals and a textbook for graduate students, it presents both theoretical and practical information about food carbohydrates in a detailed and systematic manner. It focuses on the most recent advances in the subject and is the only current reference to include basic chemistry, analytical methodologies, structural analysis, conformation and functional properties, and rheological and thermal properties of food carbohydrates.
MoreLong description:
Unique in its broad range of coverage, Food Carbohydrates: Chemistry, Physical Properties and Applications is a comprehensive, single-source reference on the science of food carbohydrates. This text goes beyond explaining the basics of food carbohydrates by emphasizing principles and techniques and their practical application in quality control, product development, and research.
The editor incorporates information on analytical methods, the structural analysis of polysaccharides, physical properties, molecular conformation and characterization, and industrial applications of polysaccharide gums. The analytical methods and structural analysis of polysaccharides are rarely presented in books on food carbohydrates - topics this text fully illustrates. It also presents particulars on starch and starch modification, with a focus on reaction principles, improved functional properties, and practical applications.
Food Carbohydrates: Chemistry, Physical Properties and Applications is the only known current reference to include basic chemistry, analytical methodologies, structural analysis, conformation and functional properties, and rheological and thermal properties of food carbohydrates all in one text. This book is ideal as a professional reference for researchers, engineers, and those interested in food carbohydrates, as well as a textbook for graduate students.
Table of Contents:
Understanding the Chemistry of Food Carbohydrates. Understanding Carbohydrate Analysis. Structural Analysis of Polysaccharides. Understanding the Physical Properties of Food Polysaccharides. Understanding the Conformation of Polysaccharides. Polysaccharide Gums: Structures, Functional Properties, and Applications. Understanding Starches and Their Role in Foods. Starch Modification and Applications.
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